Clootie dumpling

Kate Reid's recipe submitted by her granddaughter Catherine Ann Hewitt

Elizabeth Johnstone says
I always soak my cloth in hot water before covering with flour. Remember to put your dumpling in a low heat oven to dry the skin once the cloth is removed - or put it beside the fire if you have one.
 
Annette Standring says
The dumpling in our house was for birthdays. My Mum rolled a sixpence in greased proof paper inside the dumpling. When she removed it from the pan, it was put down at the fire to dry it out. Some people liked it fried.

Anne Griffiths
I always scalded the cloth before flouring it then added a coating of flour.
Although this recipe says tie tightly, you must leave a little space to allow for expansion.
You must also remember to keep topping up with boiling water.


Ingredients
2 cups self raising flour
1/4 cup suet chopped finely
1 cup currants
1 cup sultanas
1 tablespoon treacle
1 tablespoon golden syrup
1 tablespoon caster sugar
1 teaspoon mixed spice
1 teaspoon cinnamon
cold water

Method
Mix all ingredients with cold water (how much roughly?)
sprinkle with flour
put into a linen or muslin bag (a cotton pillowcase)
tie tightly
put in a pan of boiling water with a plate upside down in the bottom and simmer for 2 and a half hours

Serve as it is or with custard

Fry left overs for breakfast

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